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Cherry Berry Chia Jam

This Cherry Berry Chia Seed Jam is a simple way to enjoy homemade fruit jam without the gelatin. You just need fruit and chia seeds!

Chia seed jam in a jar

I’ve been itching for chia seed week to start, pretty much since the Tropical Chia Parfait from a hot minute ago. Because if Chia Pets were the entertainment of childhood, then the ultra-absorbent ability for chia seeds to thicken anything is the entertainment of present day Sarah. Oh and also sprouting chia seeds. Coming home from work and seeing a new micro-forest of chia babies. That too. I’m not difficult to entertain.

Cherry Berry Chia Jam

So unsurprisingly, this Cherry Berry Chia Jam made for one party-starting Saturday evening. I took two routes, a cooked route and a raw route. The raw route actually came first because, well, that’s less steps between now and jam. But I was curious how a cooked fruit jam would compare. And they actually were pretty different in taste.

Cherry Berry Chia Jam

The raw tasted just like strawberries + cherries, fresh and fruity with an insy bit of sour. I ran the fruit through a food processor for the raw version, which made for a less chunky jam. The google machine tells me that this makes it a jelly. Whatever.

Chia seed jam in a jar

The cooked jam had a deeper, sweeter flavor, closer to the flavors you might get in a baked fruit pie. Cooking also broke down the fruits to where they were just mushy enough to not need a run through the food processor and just chunky enough to have some tasty fruit chunks intact.

Chia seed jam in a jar

The winner? Cooked. But it’s still good raw if you don’t have time or are on the raw diet or don’t have electricity or whatever. PS: Does anyone know how to pit cherries? In a manner that doesn’t leave your countertop looking like a cherry murder crime scene?

Chia seed jam in a jar

Cherry Berry Chia Jam

This Cherry Berry Chia Seed Jam is a simple way to enjoy homemade fruit jam without the gelatin. You just need fruit and chia seeds!
Print Pin Rate
Course: Dips, Sauces, and Salsas
Cuisine: American
Keyword: chia seed jam, chia seed jelly, vegan jam
Diet: Dairy-Free, Gluten-Free, Paleo, Raw, Vegan, Vegetarian
Occasion: Christmas, Easter, Valentine’s Day
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 16 tablespoons
Calories: 9kcal
Author: Sarah Bond
5 from 1 vote

INGREDIENTS

  • ½ cup pitted and halved cherries
  • ½ cup hulled and roughly chopped strawberries
  • 1 Tbsp honey or sugar to taste
  • ½ tsp lemon juice
  • 2 Tbsp chia seeds

INSTRUCTIONS

Cooked Fruit Chia Jam

  • Cook: Mix together fruit and honey then cook in a small stockpot over medium heat for about 10 minutes, mashing with a fork or spoon to break down the fruits into a juicy mush.
  • Thicken: Remove from heat and allow to cool slightly, then mix in lemon juice and chia seeds. Set in fridge and allow the mixture to thicken.

Raw Fruit Chia Jam

  • Blend: Place fruit and honey in a food processor and pulse until you reach a smooth (but still with a few chunks of fruit) consistency.
  • Thicken: Mix in lemon juice and chia seeds. Set in fridge and allow the mixture to thicken.

NUTRITION

Serving: 1Tbsp | Calories: 9kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.3g
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Comments (13)

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  1. Mama Bond says:

    Bring your mama some of this for Christmas.

    1. Sarah says:

      How’s about I just make my Mama some for Christmas?

  2. This looks great! Would definitely have to make some of these! 😀
    – Regine

    1. Sarah says:

      Thanks Regine! Let me know how it goes 🙂

  3. GW says:

    This is so easy and is pretty sweet with just one TBL spoon of sugar.

  4. Ginn says:

    Have you tried to use a cherry pitter??

    1. Sarah says:

      Ya know, I haven’t. Have you? Is it worth investing in? Pitting them by hand was SUCH a mess!

  5. Susan D Mrenna says:

    Please do not preserve jams made with chia. They are great for fridge or freezer 🙂

    https://www.thespruce.com/chia-james-not-safe-for-canning-1327440

    1. Sarah says:

      That’s great to know. Thanks for sharing, Susan! 😀

  6. Ken Reavley says:

    May be a dumb question but what type of cherries did you use?

    1. Sarah says:

      No dumb questions! I just used sweet cherries (to give the option not to have to cook them), but you could use any kind (including frozen)

  7. Kim says:

    MMMMMMMMMM : ) I did it! Yummoooooooooo5 stars

    1. Sarah says:

      Happy you liked it, Kim!! 😀

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